Harira: a Moroccan Lentil Soup

posted in Edibles

Harira: a Moroccan Lentil Soup

In my humble opinion, there’s nothing better than lentil soup on a cold January eve.  And what’s better than any ol’ lentil soup, is a Moroccan one, Harira.  I decided to make this one tonight.



  • 250g ground beef
  • 500g chopped tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons fine short noodles — or angel hair broken up into short pieces
  • 1 cup chickpeas (soaked overnight and pealed) – I cheat and use canned chickpeas
  • 1 cup lentils (soaked for at least 30 mins)
  • 1 chopped onion
  • Herbs – a handful each, roughly chopped: cilantro, parsley, celery leaves
  • Spices: 0.5 teaspoon black pepper, ginger (2inch x 1 inch – grated), saffron (pinch), salt (to taste)
  • 2 tablespoons flour
  • 1 egg

Mix chopped tomatoes, onions and herbs in a food processor with a little water until you get a fine mixture.

Place the mixture in a pressure cooker, lentils, meat, tomato paste, spices, and 1.5 liters of water.

Let the mixture pressure-cook for 15 minutes, then open the pot and add the noodles, constantly stirring.  Add the chickpeas.

Dissolve the flour in a little water, and add it to the pot, constantly stirring, and allow the mixture to boil.

Beat the egg, then add it to the pot, constantly stirring.

Serve with a twist of lemon and a side of olives and cornichons.




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